MENU
For the dough
Preparation
To make the dough, pour the lukewarm water into a small bowl, add the yeast and honey and stir gently until the yeast has dissolved. Combine the flour and salt in a bowl, and add the yeast water and beetroot juice. Mix roughly and then knead to a smooth dough by hand or in a food processor. Hand-kneading is quick and easy, and you can feel the dough becoming more elastic. As soon as the dough stops sticking to the bowl, cover with a dishcloth and leave in a warm place for 2 hours (i.e., in a turned-off, closed oven).
Divide the dough into two even pieces and roll each piece into a ball. Cover and leave to rest for another hour. Preheat the oven to 250°C (fan-assist).
Now roll out the balls of dough. Spread with sour cream. Wash, core and slice the apples finely, and arrange them on top of the sour cream together with the walnuts. Dot the blue cheese over the pizza. Place in the oven and bake for 8-10 minutes. Before serving, drizzle with honey and arrange the Speck Alto Adige PGI, lettuce and cress if desired. Wash the lettuce first and remove all roots, so that the small leaves can be scattered easily over the pizza.
Ready to try something new?
See more Speck recipes ...
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!